Banana Pancakes
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 egg, beaten
- 2 tablespoons white sugar
- 2 cups milk
- 1 tablespoon and 1 teaspoon baking powder
- 4 ripe bananas mashed
- Carbohydrate 29.0826202990084 g
- Cholesterol 35.0200000033814 mg
- Fat 5.78695722791889 g
- Fiber 1.74190274519538 g
- Protein 4.76538750371418 g
- Saturated Fat 1.30701420238006 g
- Serving Size 1 1 pancake (118g)
- Sodium 291.304555906211 mg
- Sugar 27.340717553813 g
- Trans Fat 0.432797951654472 g
- Calories 184 calories
As a busy housewife, I'm always looking for quick and easy recipes that the whole family will love. These banana pancakes are a lifesaver on hectic mornings, and they're so delicious that even the pickiest eaters will ask for seconds.
The secret to these pancakes is in the ripe bananas. They add a natural sweetness and moisture that makes the pancakes fluffy and flavorful. I like to mash the bananas with a fork, but you can also use a blender or food processor if you prefer. Just make sure not to overmix the batter, as this can make the pancakes tough.
Step-by-step
- Combine flour, white sugar, baking powder and salt.
- In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
